June 16, 2016 - 6:20pm
Calculation troubles
maybe you fresh loafers Can help me with my pore math skills.
if you have 215 g of leavin in a final levain build and want to build up to that, how do you caculate that If it's 20 percent starter, 60 % water and 100% flour. In other words how much flour water and starter do you need to total 210 grams. Is there an easy way of calculating that?